This recipe takes about 25 minutes and was designed to create 4 helpings. With vegetables on the side it fed all 5 of us amply and there was still a portion left over for a warm lunch the next day.
We ate it with cabbage, swede (rutabaga), cauliflower and broccolli. Mmmmm, this is a definate tummy warmer, but was still a welcome evening meal, even in the spring heatwave we had this week.
8oz onions, sliced thinly
1/2 oz cooking fat or dripping
3 tablespoons flour
1/4 pint water
1 tin stewing steak (but we used 500g fresh diced beef steak)
1 tin peas (we used fresh carrots as peas are not a firm favourite here)
1 teaspoon salt
1/4 teaspoon pepper
2lb potatoes, cooked and mashed
Add the water gradually and bring to the boil, stirring all the time; boil for 5 minutes.
Add the steak, peas and seasoning and mix well.
Place the mixture in a pie dish, cover with the mashed potato and brown under the grill or in a hot oven ( 220C, 425F, Gas Mark 7)